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Shrimp Stock

  • Yield: 3 quarts


  • 1 pound shrimp shells and/or heads
  • 1 cup coarsely chopped yellow onions
  • 1/2 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrots
  • 3 garlic cloves, smashed with the side of a heavy knife
  • 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried thyme


  • Rinse the shrimp shells and heads in a large colander under cold running water.
  • Put all the ingredients in a heavy medium stockpot. Add enough water to cover by 1 inch. Bring to a boil over high heat, skimming from time to time to remove the foam that forms on the surface. Reduce the heat to medium-low. Simmer for 45 minutes.
  • Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)